Description
A hearty and flavorful beef stew cooked to perfection without the use of wine, perfect for family dinners.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 oz mushrooms, sliced
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional for thickening)
- Fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for another minute until fragrant.
- Return the beef to the pot. Stir in the beef broth, tomato paste, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- In the last 30 minutes of cooking, add the sliced mushrooms.
- If a thicker sauce is desired, mix the flour with a little water to form a slurry and stir it into the stew during the last 10 minutes of cooking.
- Remove the bay leaf before serving. Garnish with fresh parsley and serve hot.
Notes
- This dish can be made a day in advance and tastes even better the next day.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20
- Cook Time: 2
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Keywords: Beef Bourguignon, beef stew, no wine beef stew, hearty beef recipe